Asparagus with Lemon Butter
To trim asparagus, snap off the tough ends with your hands; the stalks will automatically break at the tender part.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2005
- Coarse salt and ground pepper
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon butter
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.